Brindisa Bellota 75% Iberico Ham Kit
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READY IN
1h 20mins
COOKING TIME
45 mins
PREP TIME
20 mins
SERVES
Serves 4
ingredients
- FOR THE MEATBALLS
- 75g stale bread
- 50ml milk
- 50g flour, for coating the chicken and meatballs
- 125g minced beef
- 125g minced pork
- 1 medium egg
- 2 garlic cloves, crushed
- 1 tbsp parsley, chopped
- 15g pine nuts
- Grated nutmeg, about ¼ tsp
- 1 tsp sea salt flakes
- ½ tsp freshly ground black pepper
- Olive oil
IN STOCK - FOR THE PICADA
- 20g Marcona almonds
IN STOCK - 3 cloves of garlic, sliced
- 1 tbsp chopped parsley, plus a little extra to finish
- 1 tsp nora pepper paste
- Pinch of saffron, briefly toasted in a dry pan
IN STOCK - 500ml chicken stock, hot
- 4 free-range chicken thighs, skin on
- 1 ripe tomato, grated
- 400g potatoes, peeled and cut into 2 cm cubes
- 2 tbsp chopped parsley to decorate
Method:
- Cover the bread with milk and leave to soak for 10 minutes.
- Strain the breadcrumbs, squeeze out the excess milk and place the crumbs in a mixing bowl.
- Sprinkle the flour onto a deep plate. Add the minced meats, egg, garlic, parsley, pine nuts, nutmeg, salt and pepper to the bowl and mix well. Form into around 10 balls just smaller than a golf ball (around 40g each) and coat well in the flour.
- Heat some oil in a frying pan and put in the almonds for the picada. Move around until they are golden, then lift out and keep to one side. Put in the meatballs (in batches if necessary) and fry until golden on all sides. Drain on kitchen paper and keep to one side.
- To make the picada, pound almonds, garlic, parsley, nora paste, saffron and 2 tbsp of the hot stock into a paste using a pestle and mortar. Keep to one side.
- Heat 2 tbsp of oil in a large, deep, wide pan or casserole. Season the chicken pieces, add them to the pan, and sauté for about 10 minutes over a medium heat until browned all over. Lift out and keep to one side.
- Put the grated tomato and cubed potatoes into the pan and cook for about 2 minutes, until the potato takes on some colour. Put back the reserved chicken, then pour in enough stock to cover (if necessary, top up with water) and bring to the boil. Turn down to a medium heat and simmer for 20 minutes, then add the meatballs and stir in the picada. Cook for another 10 minutes or so, until the golden-coloured stock has reduced and thickened a little and the chicken is cooked through. Take out a piece and pierce it to check that the juices run clear.
- Serve sprinkled with chopped parsley.
ingredients
- FOR THE MEATBALLS
- 75g stale bread
- 50ml milk
- 50g flour, for coating the chicken and meatballs
- 125g minced beef
- 125g minced pork
- 1 medium egg
- 2 garlic cloves, crushed
- 1 tbsp parsley, chopped
- 15g pine nuts
- Grated nutmeg, about ¼ tsp
- 1 tsp sea salt flakes
- ½ tsp freshly ground black pepper
- Olive oil
IN STOCK - FOR THE PICADA
- 20g Marcona almonds
IN STOCK - 3 cloves of garlic, sliced
- 1 tbsp chopped parsley, plus a little extra to finish
- 1 tsp nora pepper paste
- Pinch of saffron, briefly toasted in a dry pan
IN STOCK - 500ml chicken stock, hot
- 4 free-range chicken thighs, skin on
- 1 ripe tomato, grated
- 400g potatoes, peeled and cut into 2 cm cubes
- 2 tbsp chopped parsley to decorate
